Chocolate Mayonnaise Cake

Mayonnaise replaces
the oil that's typically used in chocolate
cakes. It gives this cakewhich would make
the ideal birthday cakean incredibly moist
and tender texture. Serve with glasses of
ice-cold milk.

Special equipment: Three 8-inch-diameter cake pans with 1 1/2-inch-high sides

Preparation

For cake:
Preheat oven to 350°F. Butter and
flour three 8-inch-diameter cake pans with
1 1/2-inch-high sides. Combine chopped
chocolate and cocoa powder in medium
metal bowl. Add 1 3/4 cups boiling water
and whisk until chocolate is melted and
mixture is smooth.

Sift flour, baking soda, and baking
powder into another medium bowl.Using electric mixer, beat both sugars
and mayonnaise in large bowl until well
blended, 2 to 3 minutes. Add eggs 1 at
a time, beating until well blended after
each addition. Beat in vanilla. Add flour
mixture in 4 additions alternately with
chocolate mixture in 3 additions, beating
until blended after each addition and
occasionally scraping down sides of bowl.
Divide batter among prepared cake pans
(about 2 1/3 cups for each).

Bake cakes until tester inserted into
center comes out clean, 30 to 32 minutes.
Cool cakes in pans on racks 20 minutes.
Run small knife around sides of cakes to
loosen. Carefully invert cakes onto racks
and let cool completely.

For frosting:
Place chopped chocolate
in medium metal bowl; set bowl over
saucepan of simmering water and stir
until chocolate is melted and smooth.
Carefully remove bowl from over water;
let melted chocolate cool until lukewarm,
stirring occasionally.

Using electric mixer, beat butter in
large bowl until smooth and creamy. Sift
powdered sugar over butter and beat until
well blended, about 2 minutes. Beat in
vanilla. Add melted chocolate and beat
until well blended and smooth, occasionally
scraping down sides of bowl.

Place 1 cake layer on platter. Spread
3/4 cup frosting over top of cake layer
to edges. Top with second cake layer;
spread 3/4 cup frosting over. Top with third
cake layer. Spread remaining frosting
decoratively over top and sides of cake.
DO AHEAD: Can be made 1 day ahead.
Cover with cake dome and let stand at
room temperature.

Recent Review

HINT: When making a chocolate cake that calls for a dusting of flour in the cake pan before baking, Hersey's or Ghiradelli chocolate powder instead of white flour. Contributes to the taste and looks better too. :)